This custard may be used in trifle and other similar
recipes.It may be mixed with whipped
cream to fill puff pastries such as cream puffs and éclairs.

1cupsugar

¼cupcocoa

2Tblflour

2Tblcornstarch

½tspkosher
salt

3cupsmilk

2egg yolks, slightly beaten

2tspvanilla

2tspbutter

1cupwhipped
cream (optional)

Mix sugar, cocoa, flour, cornstarch and salt in medium
saucepan.Gradually stir in milk.Cook and stir over medium heat until mixture
thickens and begins to boil.Cook and
stir 2 minutes longer until mixture boils briskly.Remove from heat and stir until mixture just stops boiling.Add about 4 spoonfuls of hot mixture to egg
yolks, stir and return to hot mixture.Stirring constantly, bring mixture back to slow boil.Remove from heat and add vanilla and butter
while still stirring.Pour into 9 inch
pie pan.Cool to room temperature, or
cover with plate and place in refrigerator to chill for use later.

For puff pastry filling such as cream puffs or éclairs, fold
in whipped cream just before filling pastries.